Smoky Red Pepper Crema is a simple dish with a strong appeal. Families enjoy it because it combines familiar flavors with a creamy texture. Comfort food lovers appreciate its warm, smoky taste. It brings roasted red peppers and smooth dairy together in one recipe, creating a sauce that feels both rich and easy to enjoy.
This dish has a smoky flavor from fire-roasted red peppers. It has a smooth texture from blended yogurt or sour cream. Garlic, lime juice, and mild spices add balance. It works well with tacos, grilled chicken, roasted vegetables, or as a dip. The flavor is bold but not overpowering.
The recipe is based on a basic red pepper dip. I changed the portion sizes to suit small families. I reduced oil and added smoked paprika. I also replaced sour cream with Greek yogurt for a lighter option. These changes improved the flavor and made it more versatile.
Use a strong blender or food processor. A deep bowl prevents mess. If roasting peppers at home, cook them until the skin blisters. Let them rest in a covered bowl. Then peel and remove seeds. For a quicker option, use jarred fire-roasted peppers.
Choose fresh peppers when possible. Use full-fat Greek yogurt for a smooth finish. You can swap yogurt for sour cream or use blended cashews for a dairy-free version. Add chipotle for heat. Replace lime with lemon if needed. These changes keep the recipe simple and flexible.
This crema keeps coming back to my table because it works for many meals. The first time I made it, we used it on chicken and vegetables. Everyone asked for more. It now has a regular spot in our weekly meals. It’s easy to prepare and always adds flavor.
Smoky Red Pepper Crema Ingredients
The first thing you’ll need to do is gather your ingredients. For this recipe, you’ll need:
- 2 red bell peppers
- 1 cup sour cream (or heavy cream)
- 1 garlic clove, minced
- 1 tablespoon lemon juice
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
How To Make Smoky Red Pepper Crema From Scratch?
A high temperature on the grill should be your first step. Remove the stems and seeds from the red peppers and chop them in half while the grill heats up.
You can grill the peppers for 5-10 minutes, or until the skin is charred and blackened. Take the peppers off the heat and set them aside to cool.
Peel the skin off the peppers with a sharp knife once they have cooled enough to handle. It should peel off easily, revealing beautifully roasted, smokey red peppers underneath. Get out some chopsticks and a bowl, because you’re going to need to mince those peppers.
Mix the sour cream (or heavy cream), garlic, lemon juice, and smoked paprika in a small bowl. To combine, combine well by mixing.
Chopped red peppers should be added to the sour cream mixture next. Blend or use an immersion blender to mix the ingredients until they are creamy and smooth. For a creamier sauce, simply stir in a bit of extra sour cream. You can adjust the consistency of the sauce to your liking by adding extra lemon juice.
To taste, add salt and pepper after the sauce has reached a silky consistency. In addition, you’re free to incorporate any other herbs and spices you choose. Spices like cumin, chili powder, and fresh cilantro would all be great additions.
The time has come to employ your smokey red pepper crema. It can be stored in the fridge for up to 3–4 days before serving. For grilled meats, sandwiches, and more, this is a must-have topping. Use it as a spread on bread or spread it on a sandwich.
What to serve with Smoky Red Pepper Crema?
Red pepper crema with a hint of smoke is a versatile condiment that complements a wide variety of foods. Possible choices could be:
Meats cooked on a grill, such as chicken, steak, or pork chops, and Veggies such as bell peppers, zucchini, and eggplant are roasted. Cold or grilled sandwiches. To be served with either baked potatoes or sweet potatoes.
Dip with chips or crackers, Plates of pasta, Tostadas or burritos?
The smokey red pepper crema is a deliciously creamy addition to any dish and goes well with a wide range of flavors. Use it as a dipping sauce for grilled cheese or a pizza topping. The potential is enormous.
How to Store Homemade Smoky Red Pepper Crema?
Refrigerate homemade smokey red pepper crema in an airtight jar. It lasts 3-4 days. Freeze crema for longer storage. Transfer the crema to a freezer-safe container and freeze. It should last 3 months.
Thaw frozen crema overnight in the fridge. It can be topped or dipped like fresh crema. After thawing, add milk or water to thin the crema.
Proper storage keeps crema fresh and flavorful. Use an airtight container to avoid contamination and spoiling.
Expert Tips
Eat in five days. These fresh ingredients will lose their flavor. Water or vegetable stock can thin a heavy sauce.
The consistency can be altered depending on the meal. Dips are thicker than dressings or spaghetti sauce.
Crema needs airtight storage. Air will deteriorate crema faster.
Dairy makes this dish unfreeze.
Faqs
WHAT IS SMOKY RED PEPPER CREMA MADE OF?
Using roasted red peppers or tomatoes, garlic, and olive oil, Mexicans make smoked red crema. Sour cream and mayo may be added. Then add whatever seasonings, spices, and herbs you like!
WHAT IS IN HELLO FRESH SMOKY RED PEPPER CREMA?
The popular HelloFresh smoked red pepper crema sauce recipe includes roasted red bell peppers, sour cream, smoked paprika, lemon juice, and salt. This hello fresh imitation is healthier and cheaper!
You’ve just finished reading my post where I share my recipe for smoked red pepper crema. I think you’ll quickly grow to love this sauce as much as I do. It may be prepared in a variety of ways and has a wealth of delicious flavors. I’m confident that you’ll find many uses for this tasty sauce, from topping grilled meats to dipping chips.
Please share your feedback in the comments if you decide to give this dish a shot. Speculation and creative twists are welcome. And, as always, I wish you delicious results in the kitchen.
